Directions

1. In a large bowl, mix together the ground beef, breadcrumbs, onion, garlic, parsley, red pepper flakes, Italian seasoning, egg, ricotta, Parmesan, salt, and black pepper.
2. Using your hands or a scoop, shape the mixture into meatballs (about 1½ inches in diameter).
3. Heat 1 tbsp olive oil in a large pan over medium heat.
4. Add the meatballs and cook, turning occasionally, until browned on all sides (about 6-8 minutes). The inside doesn’t need to be fully cooked yet.

5. In the same pan, add another tablespoon of olive oil if needed. Sauté the onions until soft and translucent, about 2-3 minutes.

6. Stir in the garlic and tomato paste, cooking for another minute until fragrant.

7. Pour in the red wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes to cook off the alcohol.
8. Add the crushed tomatoes (or tomato sauce) and season with salt and pepper.

9. Return the meatballs to the pan, nestling them into the sauce. Cover and let simmer over low heat for about 15-20 minutes, or until the meatballs are fully cooked and the sauce thickens.

10. Now it’s time to finish and serve! Dollop extra ricotta on top of the meatballs. Sprinkle with fresh basil and extra Parmesan. Serve hot with pasta or toasted crostini.